The origins of the modern trifle can be traced back to 16th-century England, first crafted as a clever way to use up leftover cake.
Since then, the dessert has evolved into a fruity and creamy layered masterpiece.
Typically the recipe comprises sherry-soaked sponge stacked with alternating layers of fruit, creamy boiled custard, and whipped cream, but the variations are endless.
That said, Matt Webster, food expert and founder of Seasoned Pioneers, has the easiest recipe for a classic trifle.
Speaking exclusively to Express.co.uk, he said: “Everyone loves a trifle and this simple recipe, using a store-bought sponge, means the popular dessert can be made easily without any fuss!”
Matt continued: “If you’re looking for more of a twist on the traditional recipe, why not sprinkle some ground cinnamon, chopped almonds, or chocolate chips on top, to really give it extra flavour.”
Classic trifle recipe
Ingredients
- One store-bought sponge cake
- 135g raspberry jelly
- 120ml fruit juice or sherry
- 60g strawberries
- 60g raspberries
- 300ml double cream
- 500ml custard
- Two tablespoons caster sugar
- 300ml double cream
Method
Slice the sponge cake into cubes and place them in the bottom of the bowl.
Dissolve the raspberry jelly in 500ml of boiling water, then add cold water according to package instructions and let it cool until it’s just starting to set, but still pourable.
Next, take the sherry or fruit juice and drizzle it over the sponge cake cubes, ensuring it soaks in completely.
Pour the slightly cooled jelly over the sponge cake cubes, then leave the jelly to set and then create a fruit layer, using the strawberries and raspberries.
Pour the custard evenly over the fruit layer, then in a separate bowl, whip the double cream with the caster sugar until stiff peaks form.
Spread the whipped cream over the custard layer, creating a smooth surface. Finally, decorate the trifle with the remaining strawberries and raspberries.
Cover the trifle with cling film and place in the refrigerator for a couple of hours, or until ready to serve.
